JP2005507251A - Caramel mixture and method for producing the same - Google Patents

Caramel mixture and method for producing the same Download PDF

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Publication number
JP2005507251A
JP2005507251A JP2003539457A JP2003539457A JP2005507251A JP 2005507251 A JP2005507251 A JP 2005507251A JP 2003539457 A JP2003539457 A JP 2003539457A JP 2003539457 A JP2003539457 A JP 2003539457A JP 2005507251 A JP2005507251 A JP 2005507251A
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caramel
weight
egg white
sugar
edible product
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JP4261357B2 (en
Inventor
ブール，マルハレッタ ミルヤム ボスマ−ドゥ
ヨーゼフ ホール，ウェルネルス
ウィルヘルムス ヘンドリクス ハーベルス，マルキュス
テオドール ペテルス，ヤスペル
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Mars Inc
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Mars Inc
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • A23G3/001—Mixing, kneading processes
    • A23G3/0012—Mixing, kneading processes with introduction or production of gas or under vacuum; Whipping; Manufacture of cellular mass
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0044—Sugar-cookers processing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063—Coating or filling sweetmeats or confectionery
    • A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/32—Processes for preparing caramel or sugar colours
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/52—Aerated, foamed, cellular or porous products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/10—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing amino-acids, proteins, e.g. gelatine, peptides, polypeptides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/12—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing dairy products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2220/00—Products with special structure
    • A23G2220/02—Foamed, gas-expanded or cellular products

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Confectionery (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Method for manufacturing an edible product, wherein caramel is manufactured which contains 50-85% by weight sugars or sugar replacers, 8-20% by weight fats and 7-18% by weight water, wherein egg white is whipped to an aerated foam, whereafter 1 part by weight of foamed egg white is mixed with 1-60 parts by weight of caramel at a temperature of 80-130 DEG C such that an aerated caramel mixture is obtained.

Description

【技術分野】
【０００１】
本発明は、キャラメルを含む食用製品の製造方法に関する。この製品中のキャラメルは、５０〜８５重量％の砂糖または砂糖代替物（好ましくは、６０〜７０重量％の砂糖、好ましくは、実質的にグルコース・シロップ）、８〜２０重量％の脂肪（好ましくは、１０〜１６重量％）および５〜１８重量％の水（好ましくは、７〜１４重量％）を含有する。キャラメルは５〜１０重量％の粉乳をさらに含むことが好ましい。
【背景技術】
【０００２】
キャラメルの風味は一般に認識されているが、キャラメルは甘すぎると考えられているので、多くの人には、最適なキャラメルの味覚が分かっていない。さらに、キャラメルは、シロップに匹敵する非常に粘着性がある物質であり、そのため、多くの人にキャラメルの真価が認められていない。キャラメルを含む製品が食べられるとき、この粘着性のためにしばしば長い糸が形成され、これが、体や衣服に付着してしまうことがある。特に、小さな子供達が食べる場合、非衛生的な状況が生じ得る。さらに、キャラメルは、特に加熱されたときに変形し、このため、一般に、キャラメルから形成できる製品の種類は、キャラメルが別の構造体内に含まれている製品に限られる。さらに別の欠点は、キャラメルはこってりした腹にたまる物質であり、そのような物質は一般に、多量には食べられないことである。
【発明の開示】
【発明が解決しようとする課題】
【０００３】
本発明の目的は、製造が簡単であり、粘着性が弱く、その形状をよりよく維持し、より旨い味覚を持ち、よりよい消化特性を持ち、および／または長い賞味期限を持つ、美味しいキャラメル製品にある。
【課題を解決するための手段】
【０００４】
本発明によれば、この目的のために、卵白を泡立てて気泡体を形成し、その後、気泡キャラメル混合物が得られるように、８０〜１３０℃の温度で、１重量部の気泡卵白を１〜６０重量部のキャラメル（好ましくは、８〜３０重量部のキャラメル）と混合する。本発明においては、「卵白」という用語は、再水和された卵白粉末溶液を含む。
【０００５】
気泡卵白のために、キャラメル中に気泡が導入され、それによって、キャラメルは、シロップ状の粘着性を失う。この粘着性は、特徴的であり、製品の意図した用途に望ましくない。キャラメルが高温であると、卵白は安定なマトリクスに凝固（固化）し、それによって、製品はその形状を維持し、よって、長い保存寿命を持つ。キャラメルの温度が低すぎる場合、この凝固は起こらず、一方で、温度が高すぎる場合、卵白は燃えてしまう。
【０００６】
泡立て前に、卵白を１０〜３０重量％の水と混合することが好ましく、卵白を泡立てる前に、少なくとも１０時間（好ましくは、少なくとも２０時間）の待ち時間があることが好ましく、その間に、卵白は（ある程度は）水和し、それによって、良好な結果が得られる。さらに、シュガーシロップを卵白に加えることが好ましい。安定性を改善する、卵白への他の添加物としては、ゼラチンおよび／または粉乳が挙げられる。卵白を泡立てて、０．０８〜０．１６ｇ／ｃｍ3（より好ましくは、０．１０〜０．１４ｇ／ｃｍ3）の密度を持つ気泡体を形成したときに、良好な気泡結果が得られる。
【０００７】
気泡卵白およびキャラメルは、静止型ミキサー、例えば、Ｓｕｌｚｅｒ（商標）ＳＭＸミキサーにより１〜１５バールの圧力で一緒に圧縮することが好ましい。そのような静止型ミキサーは、迷路のような混合要素を中に持つ管を備え、混合物はポンプによりその中に押し通され、したがって、成分は慎重に混合され、それによって、気泡構造が維持される。卵白自体は、いわゆるＭｏｎｄｏ（商標）ミキサー内で気泡が形成されるまで、泡立てられていることが好ましい。このミキサは、半径方向に延在するピンが設けられた、高速で（おおよそ１１００回転毎分）回転する軸を中に持つ容器からなる。
【０００８】
本発明はさらに、本発明による方法により製造された気泡キャラメル混合物を有してなる食用製品に関する。第１の好ましい実施の形態において、気泡キャラメル混合物はチョコレートまたは砂糖の層により覆われている。この製品はさらに、ビスケットおよび／またはヌガー、ナッツ、バターまたはアイスクリームの一つ以上の小片を含むことが好ましい。第２の好ましい実施の形態において、気泡キャラメル混合物は、ペパーミントまたは甘草抽出物を有する芯を覆っている。第３の好ましい実施の形態において、気泡キャラメル混合物は、甘草抽出物を含む製品（オランダの「ドロップ」）により覆われている。第４の好ましい実施の形態において、気泡キャラメルはスプレッド（パンに塗るもの）の粘度を持ち、したがって、サンドイッチに使用できるであろう。
【０００９】
本発明はさらに、例えば、パンのスプレッドとなる、本発明による気泡キャラメル混合物を収容する容器に関する。特に好ましい実施の形態において、この容器はさらに、チョコレートスプレッドを収容し、ここで、キャラメルおよびチョコレートスプレッドは、製造業者ペノッティ(Penotti)社から得られる公知の製品Ｄｕｏ Ｐｅｎｏｔｔｉ（登録商標）に匹敵する様式で容器内に分配されている。
【発明を実施するための最良の形態】
【００１０】
ここで、好ましい実施の形態を参照して、本発明をさらに説明する。
【００１１】
容器内に卵白、水および少量のシュガーシロップを入れる。混合物の温度は約２０℃であり、全含水率は約４０％である（これは、約２０重量％の水を加えることにより達成される）。次いで、混合物を２４時間に亘り放置し、その期間中に、卵白の水和が起こる、すなわち、水分子が卵白分子と結合する。その後、約０．１２ｇ／ｃｍ3の密度を持つ気泡塊が形成されるまで、卵白混合物を約１１００ｒｐｍの回転速度で泡立てる。
【００１２】
さらに、約１１．６重量％の全含水率を持つキャラメルを約１０５℃の温度で容器内に保持する。キャラメルの組成は以下の通りである：
砂糖 １８．２重量％
グルコースシロップ ５７．０重量％
脂肪 １０．０重量％
脱脂粉乳 ８．２重量％
ラクトース １．０重量％
ホエイ粉末 ０．７重量％
乳脂肪 ３．１重量％
塩分 ０．６重量％
水 １．２重量％
【００１３】
キャラメル中の砂糖は、低カロリーまたは非う触性砂糖代替物と置き換えてもよい。
【００１４】
液体キャラメルを、ポンプにより静止型ミキサーのＳｕｌｚｅｒ ＳＭＸ（商標）まで導管に通して案内する。キャラメルを静止型ミキサー中に案内する前に、調製した気泡卵白を所定の比率で加える。１：４から１：４０の間にある気泡卵白／キャラメルの比率で実地試験を行い、これらの比率の全てで、安定かつ有効な結果が得られた。安定とは、気泡構造が長期間に亘り維持されることを意味すると理解され、有効な結果とは、導入部で述べられた目的を少なくともおおむね達成したキャラメル製品を意味すると理解される。
【００１５】
続いて、前記ポンプの圧力により、成分を静止型ミキサー中に押し込み、それによって、キャラメルおよび気泡卵白を、制御された様式で一緒に混合する。ここで、卵白の気泡構造は、保持されており、キャラメル中に含まれている。非静止型ミキサーを、例えば、高回転速度で使用すべき場合には、気泡構造が破壊される虞があるであろう。
【００１６】
キャラメル製品が静止型ミキサーの端部に到達すると、膨張が生じ、その後、製品は、０．３から１．３ｇ／ｃｍ3の密度および約９５℃の温度を持ち、この温度で卵白は凝固し、安定なマトリクス構造がキャラメル混合物内に形成される。この製品は、今では、菓子類やビスケットなどの製品に加工する用意ができた状態である。製品はそれ自体、例えば、パンのスプレッドとしても非常に適している。
【００１７】
本発明を実施の形態に基づいて説明してきたが、当業者には、多くの変更が可能であるのが明らかであろう。したがって、本発明の範囲は、この実施の形態の詳細により制限されるべきではない。【Technical field】
[0001]
The present invention relates to a method for producing an edible product containing caramel. The caramel in this product consists of 50-85% sugar or sugar substitute (preferably 60-70% sugar, preferably substantially glucose syrup), 8-20% fat (preferably Contains 10 to 16% by weight) and 5 to 18% by weight of water (preferably 7 to 14% by weight). The caramel preferably further comprises 5 to 10% by weight of milk powder.
[Background]
[0002]
Although the caramel flavor is generally recognized, caramel is considered too sweet, and many people do not know the optimal caramel taste. Furthermore, caramel is a very sticky substance comparable to syrup, so many people have not recognized the true value of caramel. When products containing caramel are eaten, this stickiness often forms long threads that can stick to the body and clothing. An unhygienic situation can arise, especially when small children eat. In addition, caramel is deformed especially when heated, so in general the types of products that can be formed from caramel are limited to products in which the caramel is contained in another structure. Yet another disadvantage is that caramel is a substance that accumulates in a thick belly, and such substances are generally not edible in large quantities.
DISCLOSURE OF THE INVENTION
[Problems to be solved by the invention]
[0003]
The object of the present invention is a delicious caramel product that is simple to manufacture, has a low tack, maintains its shape better, has a better taste, has better digestive properties and / or has a long shelf life It is in.
[Means for Solving the Problems]
[0004]
According to the present invention, for this purpose, 1 part by weight of bubble egg white is added at a temperature of 80 to 130 ° C. so that the bubble is formed by foaming egg white and then a bubble caramel mixture is obtained. Mix with 60 parts by weight of caramel (preferably 8-30 parts by weight of caramel). In the present invention, the term “egg white” includes a rehydrated egg white powder solution.
[0005]
Due to the bubble egg whites, bubbles are introduced into the caramel, thereby losing the syrupy stickiness. This stickiness is characteristic and undesirable for the intended use of the product. When the caramel is hot, the egg white solidifies into a stable matrix, so that the product maintains its shape and thus has a long shelf life. If the temperature of the caramel is too low, this solidification will not occur, while if the temperature is too high, the egg white will burn.
[0006]
Preferably, the egg white is mixed with 10-30% by weight of water before whipping, and preferably there is a waiting time of at least 10 hours (preferably at least 20 hours) before whipping the egg white. Hydrates (to some extent), which gives good results. Furthermore, it is preferred to add sugar syrup to the egg white. Other additives to egg white that improve stability include gelatin and / or milk powder. Good bubble results are obtained when egg whites are foamed to form bubbles with a density of 0.08 to 0.16 g / cm 3 (more preferably 0.10 to 0.14 g / cm 3 ). .
[0007]
The bubble egg white and caramel are preferably compressed together at a pressure of 1-15 bar with a static mixer, for example a Sulzer ™ SMX mixer. Such a static mixer comprises a tube with a mixing element like a maze in it, the mixture is pushed through it by a pump, so the ingredients are carefully mixed, thereby maintaining the cellular structure The The egg white itself is preferably whipped until bubbles are formed in a so-called Mondo ™ mixer. This mixer consists of a container with a shaft that rotates at a high speed (approximately 1100 revolutions per minute) with pins extending in the radial direction.
[0008]
The invention further relates to an edible product comprising a cellular caramel mixture produced by the method according to the invention. In a first preferred embodiment, the cellular caramel mixture is covered with a layer of chocolate or sugar. The product preferably further comprises one or more pieces of biscuits and / or nougat, nuts, butter or ice cream. In a second preferred embodiment, the cellular caramel mixture covers a wick with peppermint or licorice extract. In a third preferred embodiment, the cellular caramel mixture is covered with a product containing licorice extract (Dutch “drop”). In a fourth preferred embodiment, the cellular caramel has a spread viscosity (thus applies to bread) and can therefore be used in sandwiches.
[0009]
The invention further relates to a container for containing a foam caramel mixture according to the invention, for example as a bread spread. In a particularly preferred embodiment, the container further contains a chocolate spread, where the caramel and the chocolate spread are in a manner comparable to the known product Duo Penotti® obtained from the manufacturer Pennotti. Is distributed in the container.
BEST MODE FOR CARRYING OUT THE INVENTION
[0010]
The present invention will now be further described with reference to preferred embodiments.
[0011]
Place egg white, water and a small amount of sugar syrup in a container. The temperature of the mixture is about 20 ° C. and the total moisture content is about 40% (this is achieved by adding about 20% by weight of water). The mixture is then left for 24 hours, during which time egg white hydration occurs, ie water molecules bind to egg white molecules. Thereafter, the egg white mixture is whisked at a rotational speed of about 1100 rpm until a cell mass having a density of about 0.12 g / cm 3 is formed.
[0012]
In addition, a caramel having a total moisture content of about 11.6% by weight is held in the container at a temperature of about 105 ° C. The composition of caramel is as follows:
18.2% by weight of sugar
Glucose syrup 57.0% by weight
Fat 10.0% by weight
Nonfat dry milk 8.2% by weight
Lactose 1.0% by weight
Whey powder 0.7% by weight
Milk fat 3.1% by weight
0.6% by weight of salt
1.2% by weight of water
[0013]
The sugar in the caramel may be replaced with a low calorie or non-touching sugar substitute.
[0014]
The liquid caramel is guided through a conduit by a pump to the static mixer Sulzer SMX ™. Before introducing the caramel into the static mixer, the prepared bubble egg white is added in a predetermined ratio. A field test was conducted with a ratio of foamed egg white / caramel between 1: 4 and 1:40, and all of these ratios gave stable and effective results. Stable is understood to mean that the cellular structure is maintained over a long period of time, and effective results are understood to mean caramel products that have at least largely achieved the objectives stated in the introduction.
[0015]
Subsequently, the pressure of the pump forces the ingredients into a static mixer, thereby mixing the caramel and foamed egg white together in a controlled manner. Here, the bubble structure of egg white is retained and contained in the caramel. If a non-static mixer is to be used, for example at a high rotational speed, the bubble structure may be destroyed.
[0016]
When the caramel product reaches the end of the static mixer, expansion occurs, after which the product has a density of 0.3 to 1.3 g / cm 3 and a temperature of about 95 ° C. at which the egg white solidifies. A stable matrix structure is formed in the caramel mixture. This product is now ready to be processed into products such as confectionery and biscuits. The product itself is also very suitable, for example as a bread spread.
[0017]
Although the present invention has been described based on embodiments, it will be apparent to those skilled in the art that many modifications are possible. Accordingly, the scope of the invention should not be limited by the details of this embodiment.

Claims (19)

食用製品を製造する方法であって、５０〜８５重量％の砂糖または砂糖代替物、８〜２０重量％の脂肪および７〜１８重量％の水を含むキャラメルを製造し、卵白を泡立てて気泡体を形成し、その後、気泡キャラメル混合物が得られるように、８０〜１３０℃の温度で、１重量部の気泡卵白を１〜６０重量部のキャラメルと混合する各工程を有してなることを特徴とする方法。A method for producing an edible product comprising producing a caramel comprising 50 to 85% by weight sugar or sugar substitute, 8 to 20% by weight fat and 7 to 18% by weight water, and foaming egg white And thereafter mixing 1 part by weight of foamed egg white with 1 to 60 parts by weight of caramel at a temperature of 80 to 130 ° C. so that a foamed caramel mixture is obtained. And how to. １重量部の気泡卵白を８〜３０重量部のキャラメルと混合することを特徴とする請求項１記載の方法。A method according to claim 1, characterized in that 1 part by weight of bubble egg white is mixed with 8 to 30 parts by weight of caramel. 泡立ての少なくとも１０時間前に、前記卵白を１０〜３０重量％の水と混合することを特徴とする請求項１または２記載の方法。3. A method according to claim 1 or 2, characterized in that the egg white is mixed with 10-30% by weight of water at least 10 hours prior to whipping. 前記卵白にシュガーシロップを加えることを特徴とする請求項１から３いずれか１項記載の方法。The method according to claim 1, wherein sugar syrup is added to the egg white. 前記卵白を、気泡体が０．０８〜０．１６ｇ／ｃｍ3の密度を持つまで泡立てることを特徴とする請求項１から４いずれか１項記載の方法。The egg white, The method of claims 1 to 4, any one of claims bubbles body and said bubbling up with a density of 0.08~0.16g / cm 3. 前記キャラメルが、６０〜７０重量％の砂糖または砂糖代替物を含有することを特徴とする請求項１から５いずれか１項記載の方法。6. Process according to any one of claims 1 to 5, characterized in that the caramel contains 60-70% by weight of sugar or sugar substitute. 前記キャラメル中の砂糖がグルコースシロップから実質的になることを特徴とする請求項１から６いずれか１項記載の方法。7. A method according to any one of claims 1 to 6, characterized in that the sugar in the caramel consists essentially of glucose syrup. 前記キャラメルが５〜１０重量％の粉乳をさらに含有することを特徴とする請求項１から７いずれか１項記載の方法。The method according to claim 1, wherein the caramel further contains 5 to 10% by weight of milk powder. 前記キャラメルが、混合中に、１００〜１２０℃の温度を持つことを特徴とする請求項１から８いずれか１項記載の方法。9. A method according to any one of claims 1 to 8, characterized in that the caramel has a temperature of between 100 and 120C during mixing. 前記気泡卵白および前記キャラメルを、静止型ミキサー中に一緒に押し通すことにより混合することを特徴とする請求項１から９いずれか１項記載の方法。10. A method according to any one of the preceding claims, wherein the bubble egg white and the caramel are mixed together by pushing them through a static mixer. 請求項１から１０いずれか１項記載の方法により製造された、気泡キャラメル混合物を有してなる食用製品。An edible product produced by the method according to any one of claims 1 to 10, comprising an aerated caramel mixture. 前記気泡キャラメル混合物がチョコレートまたは砂糖の層により覆われていることを特徴とする請求項１１記載の食用製品。12. Edible product according to claim 11, characterized in that the cellular caramel mixture is covered with a layer of chocolate or sugar. ビスケットをさらに含むことを特徴とする請求項１２記載の食用製品。The edible product of claim 12 further comprising a biscuit. ヌガー、ナッツ、バターまたはアイスクリームの一つ以上の小片をさらに含むことを特徴とする請求項１１または１２記載の食用製品。13. An edible product according to claim 11 or 12, further comprising one or more pieces of nougat, nuts, butter or ice cream. 前記気泡キャラメル混合物が、ペパーミントまたは甘草抽出物を有する芯を覆っていることを特徴とする請求項１１記載の食用製品。12. Edible product according to claim 11, characterized in that the foam caramel mixture covers a core with peppermint or licorice extract. 前記気泡キャラメル混合物が、甘草抽出物を有してなる製品により覆われていることを特徴とする請求項１１記載の食用製品。12. The edible product according to claim 11, wherein the foamed caramel mixture is covered with a product comprising a licorice extract. 前記気泡キャラメルがスプレッドの粘度を持つことを特徴とする請求項１１記載の食用製品。12. The edible product according to claim 11, wherein the foam caramel has a spread viscosity. 請求項１から１０いずれか１項記載の方法により製造された気泡キャラメル混合物を収容している容器。A container containing a cellular caramel mixture produced by the method according to any one of claims 1 to 10. 前記容器がチョコレートスプレッドをさらに収容していることを特徴とする請求項１７記載の容器。18. A container according to claim 17, wherein the container further contains a chocolate spread.
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